Raspberry Cream Cheese Brownies

Raspberry Cream Cheese Brownies

makes 16 brownies

For the Filling

1 (8-ounce) package cream cheese, softened

1/4 cup granulated sugar

1 extra large egg yolk

3/4 teaspoon pure vanilla extract

For the Brownies

2/3 cup unbleached all-purpose flour

1/4 teaspoon espresso powder

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

8 Tablespoons (4-ounces) unsalted butter

4 ounces unsweetened chocolate, chopped

1/2 cup raspberry jam, divided

1 1/4 cup granulated sugar

3 extra large eggs

1 1/2 teaspoons pure vanilla extract

For the Filling

Adjust the oven rack to middle position and preheat the oven to 350º F. Line an 8-inch square baking pan with foil, allowing the excess to hang over the edges. Grease the foil. In the bowl of a food processor, process the cream cheese, sugar, egg yolk, and vanilla until smooth; set aside.

For the Brownies

In a small bowl, whisk together the flour, espresso powder, baking powder, and salt. In a large bowl, microwave the butter and chocolate, stirring occasionally, until smooth, about 1 minute. Whisk in 1/4 cup of the raspberry jam and let cool slightly. Add the sugar, eggs, and vanilla to the chocolate mixture, stirring until combined. Whisk in the flour mixture until incorporated.

Microwave the remaining 1/4 cup of jam until warm, about 30 seconds; stir until smooth. Scrape half of the batter into the prepared pan. Dollop the cream cheese mixture over the batter and gently spread into an even layer. Dollop the warm jam over the filling and, using the tip of a knife, swirl the jam through the filling. Spread the remaining batter evenly over the filling.

Bake until a toothpick inserted in the center comes out with a few crumbs attached, about 50-60 minutes. Cool in the pan on a wire rack for at least 2 hours. Using the foil overhang, lift the brownies from the pan and cut into squares. Enjoy!

Printed from thegalleygourmet.net